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Friday, July 6, 2012

Honey Mustard Chicken

This is one of our favorite dishes. Though I am using chicken breast here, this recipe also works great chicken thighs or with pork chops; and it’s easy too. (that's my M.O :) I am guessing on the amount of chicken I use because I buy it in those big economy packs but you will need about two pounds. You can use a whole breast or, as I like to do, cut it into 2 pieces to make the breast thinner and cook faster as follows. Placing chicken flat on your cutting surface; put your hand flat on top and then with the other hand cut horizontally through the chicken breast.

here's the line up

Honey Mustard Chicken

Chicken breast, sliced in half horizontally, apx 2 lbs

2-3 tbs of oil

1-3 tbs of butter (optional)

2 cups of white wine

¼ to ½ cups of mustard

¼ to ½ cups of honeySalt and pepper

Heat oil in a skillet. Salt and pepper then brown the chicken well on each side, cover and finish cooking. In about 10-15 min (if you have sliced a breast in half) your chicken should be done. Remove chicken from the skillet and let it rest, covered.

If you are using it, add the butter to the skillet and let it melt. Pour the wine into your skillet to deglaze it. It’s a good idea to turn the flame off while you pour in the wine; be careful the wine is flammable! There will be a lot of sizzling and if you quickly cover the skillet with a lid you can save yourself a lot of mess to clean up. Remove the lid, turn your heat down and simmer until the wine is reduced by half. Add mustard (I suggest a good Dijon or a nice grainy mustard) and the honey. I like things with a lot of flavor so I add extra mustard and honey. You can adjust the amounts according to your taste. Mix it all together well and return the chicken back to the skillet and spoon sauce over it. Cover and heat through on low, then serve.

10 comments:

This is the second time that I am waking up to one of your great recipes that use ingredients I have right at home! I am going to make this TODAY with pork chops! I love the honey mustard flavor too. The potatoes I add can probably be cooked on the front porch, though. It's going to be 100 again today! (But you know how that feels!) Thanks for the recipe!

Oh my! I can't imagine with all the humidity too. It does of course get super hot here but very dry. During our summer storms humidity goes up but still not like yours. I want to hear how you liked the recipe!

I just made this recipe today with pork loin chops. The sauce is wonderful! It has a sophisticated taste despite being so easy to make. I served it with baked sweet potatoes and we both loved it. I am thinking that it might even be better with chicken though. Thanks again for a great recipe...one I will use again and again!

"If only you could sense how important you are to the lives of those you meet, how important you can be to people you may never even dream of. There is something of yourself that you leave at every meeting with another person." Mister Rogers

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